These bright and tangy Lemon Cream Cheese Bars feature a buttery shortbread crust, a creamy lemon cheesecake filling, and a light dusting of powdered sugar. Perfect for spring and summer gatherings, or any time you crave a refreshing dessert.
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
For the Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar for dusting
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until lightly golden. Let cool slightly while you prepare the filling.
2. Prepare the Filling:
- In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, mixing until just combined after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
3. Assemble and Bake:
- Pour the lemon cream cheese filling over the partially baked crust, spreading it evenly.
- Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden. The center may still jiggle slightly.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the filling to firm up.
4. Serve:
- Using the parchment paper overhang, lift the bars out of the pan.
- Cut into squares or rectangles.
- Dust with powdered sugar before serving, if desired.
Tips and Variations:
- For extra lemony flavor: Add a few drops of lemon extract to the filling.
- For a graham cracker crust: substitute the shortbread crust with a graham cracker crust recipe.
- Topping: Add a simple glaze made from powdered sugar and lemon juice.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Zest: when zesting the lemons, be sure to only zest the yellow portion of the peel, the white pith underneath is bitter.
Enjoy your delicious Lemon Cream Cheese Bars! Sources and related content